THE STRUCTURE AND COMPOSITION OF FOODS
By: Winton, Andrew L.
Contributor(s): WINTON, KALE BARBER [Editor].
Material type:
TextPublisher: N F, .Subject(s): FOOD AND NUTRITIONDDC classification: 613.2
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| TEXT BOOKS | JDBI Learning Resource Center | 613.2 DONATED (Browse shelf(Opens below)) | Withdrawn | 4169 |
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| No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | No cover image available | ||
| 613.2 DONATED INTRODUCTION TO FOODS AND NUTRITION | 613.2 DONATED CONTEMPORARY MEAL MANAGEMENT | 613.2 DONATED CATERING HANDBOOK | 613.2 DONATED THE STRUCTURE AND COMPOSITION OF FOODS | 613.2 DONATED FOOD AND ITS FUNCTIONS | 613.2 DONATED NORMAL AND THERAPEUTIC NUTRITION | 613.2 DONATED FOOD FOR THE FAMILY |
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